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Ailazyme® LP

Ailazyme® LP is a lipolytic enzyme preparation for the treatment of flours. The enzyme is obtained from specific cultures of Trichoderma reesei. Ailazyme® LP is used for the treatment of flour and for the production of bread improvers. Using Ailazyme® LP ensures dry and fluffy doughs, which are easily to process due to the improved machine ability. Furthermore, you will obtain improved dough and fermentation stability. The natural function of Ailazyme® LP is to act on carboxylic ester bonds hydrolyzing triglycerides into diglycerides, monoglycerides, fatty acids, and glycerol. In addition, Ailazyme® LP also acts on certain non-natural substrates such as esters. Ailazyme® LP acts preferentially on ester bonds at the sn-1 and sn-3 position of the triglyceride structure.

Brand: Ailazyme (40 products)

Ingredient Name: Lipase

Functions: Enzyme

Labeling Claims: Halal, Kosher, Non-GMO

End Uses: Bread, Cakes

Technical Data Sheet

Enhanced TDS

Knowde-enriched technical product data sheet

Identification & Functionality

Enzyme Type
Lipase
Ingredient Name
Lipase
Food Ingredients Functions
Enzyme
Ingredients
Lipase
Food Additive Number
E 1104, INS 1104
Technologies
Food Ingredients
Product Families
Food Ingredients — Functional Additives
Enzymes & Starter Cultures

Features & Benefits

Labeling Claims
Halal,
Kosher,
Non-GMO
Food Ingredients Features
Crumb Softening,
Dough Improver,
Improved Stability,
Provides Structure
Baking Improvements
  • Improved loaf volume
  • Improved dough properties
  • Optimized proof tolerance
  • Improved crumb softness
  • Uniform cell structure

Applications & Uses

Markets
Food & Nutrition
Applications
Food & Nutrition — Food
Bakery
Food & Nutrition — Processing & Packaging
Food & Beverage Manufacturing
Food & Nutrition Applications
Bread,
Cakes
Use Level
5 - 20 g per ton of wheat flour(Bakery)
Application pH Range
4.5 - 6.5
Utilization

Ailazyme® LP with an activity not less than 500,000 U/G has shown to best perform when used under the following conditions given below.

Application

Bakery

Recommendation

  • Application at pH 4.5-6.5 and temperature 40–62°C.
  • Optimum conditions: pH 5–5.5 and temp: 51 °C

The enzyme activity increases with increasing temperature, however, at temperatures above 64°C, the enzyme stability may rapidly decrease.

Regulatory & Compliance

Certifications & Compliance
FCC Compliant,
FDA Compliant,
GMP,
Generally Recognized As Safe (GRAS),
Halal,
Hazard Analysis Critical Control Point (HACCP),
ISO 22000,
JECFA (FAO/WHO),
Kosher
Purity and Regulatory Aspects

The enzyme in Ailazyme® LP is manufactured to comply with current purity specifications of JECFA (FAO/WHO) and conforms to FCC´s recommended specifications for food enzymes. These specifications encompass heavy metals as well as microbiological characteristics. Ailazyme® LP is GRAS in the USA.

Packaging & Availability

Packaging Type
Bags,
Boxes
Packaging Information

Ailazyme® LP is available in 5 kg bags in 25kg boxes.

Storage & Handling

Storage Information

Ailazyme® LP is best stored in the original packaging in a dry place at room temperature the activity loss will be less than 10 % within one year.